Muffins

Quick Bread Method (make 6 muffins)

Ingredients All Purpose Flour.....160 g Salt.....1/4 tsp Baking Powder.....1 1/4 tsp Sugar.....1/3 Cup Buttermilk.....1/2 Cup Vanilla Extract.....1 tsp Melted Butter.....2 TBP Vegetable Oil.....2 TBP Large Whole Egg.....1

Preheat oven at 400oF. Mix all dry ingredients together in one bowl (except sugar). Beat the egg and sugar until homogenous, in another bowl. Mix butter milk and all liquid fat ingredients into the egg mixture. Make a well in the flour and pour the wet ingredients into it and lightly fold together until just incorporated. Mix blueberries, chocolate chips, etc. into the batter. Spoon the batter in muffin tins and bake at 380oF for 18-20 minutes (400oF for blueberry muffins, for 17-18 minutes) .

Creaming Method (make 8 muffins)

Ingredients Butter.....100 g Sugar.....100 g (while & raw) Large Whole Egg.....2 Cake Flour.....140 g Salt.....1/4 tsp Baking Powder.....1 1/4 tsp Milk.....60 ml Vanilla Extract.....1 tsp

Preheat oven at 370oF. Warm eggs, milk and butter to room tempreature. Add the vanilla extract into the milk. Sift the flour, baking powder, baking soda and salt together twice. Lightly beat the eggs in a separate bowl. Whip the butter and sugar together until it becomes pale yellow and fluffy. Continue beating while adding the beaten eggs little by little into the whipped butter. Make sure the beater is at high speed and eggs are added in small amount at a time.  Beat until the egg is incorporated before more is added, to prevent a separation between the fat and the water content in the egg. Fold 1/3 of flour into the mixture. Fold 1/3 of milk into the batter. Repeat the folding steps, alternating the flour and the liquid, 1/3 at a time. Last, fold in any other ingredients such as chocolate chips, blueberries, cocoa or green tea powder (if not pre-sift with Flour). Spoon the batter in muffin tins and bake at 355oF for 22-23 minutes.

Buttermilk Substitute:

• Sour cream 2 TBP plus enough milk to make 1/2 Cup; or
• 1 TBP Lemon juice and enough milk to make 1/2 Cup (let sit until milk curdle).

Variation:

• To make chocolate muffin, replace one TBSP of flour with cocoa powder.
• To make green tea muffin, replace 2 tsp of flour with green tea powder.
• To make espresso muffin, replace portion of milk with strong espresso.
• To make raisin and cinnamon, pre-soak raisin in warm water for 30 minutes, drain, coat with 1/4 tsp of ground cinnamon; toss the raisin into the batter when the ingredients are combined in the last step.